054 - BLACK MAMBA / ETHIOPIA

ORIGIN

In the highlands of Sidama, Ethiopia, at over 2,000 meters above sea level, lies a region where coffee is more than a crop — it is a way of life. Here, smallholder farmers cultivate heirloom varieties in fertile volcanic soils, shaded by native trees and enriched by traditional agroforestry systems. Rather than measuring their work in generations, these producers carry forward a collective heritage of community knowledge, where techniques, rituals, and a deep respect for nature are shared among neighbors and families across the region.

PROCESS & DRYING

This lot is a Natural process. Ripe cherries are hand-picked and carefully sorted before being sun-dried on raised African beds for 15 to 20 days. During drying, cherries are regularly turned to ensure even fermentation and to preserve the intrinsic clarity of Ethiopian terroir.

The result is a cup that expresses the essence of Sidama: floral aromatics, bright fruit notes, and a layered sweetness that reflects the harmony between land, people, and tradition.